This spiced soup makes a filling lunch or warming supper served with crusty bread. Hot chilli powder is essential to give the soup a good fiery flavour, and if you need an extra boost of heat add a splash of hot chilli sauce 10mins before the end of the cooking time. Don’t season the soup until it is cooked and then add salt and pepper sparingly as the smoked pork sausage is quite highly seasoned. This soup will keep for 2 days in the fridge or for up to 2 months in the freezer.
- 1tbsp sunflower oil
- 350g smoked pork sausage, sliced
- 1 onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 2 large carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1tbsp hot chilli powder
- 600ml hot vegetable stock
- 400g can cannellini beans, drained and rinsed
- 198g can sweetcorn, drained
- 1 green pepper, deseeded and chopped
- Salt and freshly ground black pepper
- Crusty bread, to serve
Heat the oil in a large pan and fry the sliced sausage over a medium-high heat for 3-4mins. Remove with a slotted spoon and set aside. Add the onion, garlic, carrots and potatoes to the pan. Cover and cook gently for about 10mins, stirring occasionally until the vegetables begin to soften.
Stir in the chilli powder and vegetable stock and bring to the boil. Return the sausage to the pan with the beans, sweetcorn and pepper and simmer for 15-20mins until all the vegetables are tender. Season to taste with salt and freshly ground black pepper and serve in warmed bowls with crusty bread.
Top tip for making Mexican bean and sausage soup
Serve the soup with a swirl of soured cream and a sprinkling of chopped red chilli pepper, if liked.